Artichoke & Mint Soup from Limoncello and Linen Water by Tessa Kiros

Ingredients

• 2 tablespoons olive oil, plus extra, to serve
• 1 1/2 litres (52 fl oz/6 cups) water, approximately
• grated parmesan, to serve
• 4 artichokes, with about 12 cm (4½ inches) of stem
• handful of mint leaves, to serve
• 1 onion, roughly chopped
• 400 g (14 oz) potatoes, peeled and cut into chunks
• 1 small carrot, peeled and cut into chunks
• 1 small celery stick, cut into chunks